Step #1: Raid your liquor cabinet wisely (or head to your local bottle shop). – While brandy is the most traditional alcohol to add in for eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog a little more boozy, you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the ‘nog’s flavors.
Contents
Do you put rum or whiskey in eggnog?
In Summary – Based on a taste test, our team chose rum as the liquor that works better for Eggnog because its distinctive flavor profile pairs well with the holiday spices present in Eggnog. It makes for a sweet and comforting drink perfect for chilly winter nights.
https://www.healthline.com/nutrition/bourbon-vs-whiskey-vs-scotch#
Lydia Martin hails from Redmond, Washington, where you’ll find some of the best cocktail bars and distilleries that offer a great mix of local drinks. She used to work as a bar manager in Paris and is a self-taught mixologist whose passion for crafting unique cocktails led her to create Liquor Laboratory. Lydia can whip up a mean Margarita in seconds! Contact at or learn more about us here,
Should eggnog be alcoholic?
Raw eggs – Most homemade eggnog recipes have historically included raw eggs. While the alcohol added to many homemade eggnogs is a bactericide, eggnog freshly made from raw eggs that are infected with salmonella and not heated can cause food poisoning,
A very small percentage of raw eggs are infected with salmonella. In 1981 most of the residents and staff of a nursing home in the U.S. became ill with salmonellosis, and four died. The cause was almost certainly an eggnog made on the spur of the moment, with some cases caused in a secondary outbreak caused by food being handled later by people with contaminated hands.
A later publication of the U.S. Food and Drug Administration (FDA) stated that the alcohol in eggnog is not sufficient to sterilize contaminated eggs. Using commercial pasteurized eggs or heating the milk-egg mixture sufficiently can make the drink safe; one recipe calls for heating the mixture gently, without boiling, until it thickens enough to “coat the back of a spoon.” However, aged alcoholic eggnog becomes sterilized even if made with contaminated eggs.
Aging alcoholic eggnog—sometimes for as long as a year—has been said to improve its flavor significantly, and also destroys pathogens. The Rockefeller University Laboratory of Bacterial Pathogenesis and Immunology carried out an experiment in 2010 where salmonella was added to a strong eggnog which was refrigerated and stored; the beverage still had dangerous levels of salmonella a week later, but it was all gone within three weeks.
A concentration of at least 20% of alcohol (about the same amounts of alcoholic spirits and milk or cream), and refrigeration are recommended for safety. For concerns about the safety of selling products made from raw eggs and milk, the U.S. FDA has changed or altered the definition of eggnog a number of times towards artificial replacements for the large number of eggs traditionally used.
What is better in egg nog rum or brandy?
Eggnog is most often spiked with either brandy, rum, or whiskey, but which liquor makes the best eggnog? The only way to find out is to make eggnog and taste the three options side-by-side. Of course, this will be a matter of personal opinion, but the conclusion from this test is that brandy is the most suitable choice for eggnog.
Each of the three spirits has its own flavor profile and makes an excellent addition to the creamy, sweet, comforting taste of eggnog. And yet, there is something special about brandy that makes it stand out. Rum was a very close runner-up in this eggnog showdown. What’s most interesting is that brandy and rum are the traditional choices for eggnog, having made an appearance in the holiday drink for a few centuries.
While we may lean toward the classic taste, there are many liquors in the world and a lot of eggnog to drink. One style or brand of whiskey may really impress your taste buds, and tequila and vodka are not out of the question. With a flurry of eggnog recipes to explore, discovering the best eggnog pairings is a nearly endless (and quite enjoyable) pursuit.
Can kids drink eggnog?
Can Babies Have Eggnog? 
Eggnog,, and other beloved milk punches of the world have been enjoyed at celebrations for centuries. Naturally, this time-honored tradition is one that many caregivers look forward to sharing with children. But eggnog doesn’t quite fit the bill for a baby-friendly drink thanks to its raw eggs, high sugar content, and optional alcohol.
So how about for toddlers? Let’s dig in. After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler’s diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child’s first birthday is just fine.
Babies under 12 months of age should not be given eggnog, or any drink other than breast/human milk, formula, or small amounts of, For more on when babies can have cow’s milk, see our, Eggnog recipes typically feature whole, heavy cream, raw,, spices (such as, nutmeg, and cloves), vanilla extract, and hard liquor (like brandy, rum, or bourbon).
- If the child is 12 months of age or older, and if the eggnog is pasteurized and alcohol-free, yes.
- Before purchasing, just look at the ingredients list to make sure both the eggs and milk used are pasteurized and that there are no alcoholic ingredients (rum, etc.) Vanilla extract is fine. Yes.
- While you may have heard that nutmeg can be harmful, nutmeg is recognized as safe by the U.S.
Food and Drug Administration, when used in small amounts for culinary purposes. When it comes to eggnog, the amounts of nutmeg and other spices used are generally small and safe for young children. Just remember that babies under 12 months of age should not have any drink other than breast/human milk, formula, or small amounts of water.
- No. Raw milk is not safe for babies or toddlers.
- Raw milk can contain harmful bacteria and contaminants that can lead to foodborne illnesses, which can be severe or even fatal.
- Pasteurized milk and milk products, on the other hand, have been heated to high temperatures to kill off unfriendly germs, making the milk or milk product safe for consumption.
If the eggs are fully cooked in the preparation, yes. See our recipe below. Raw or undercooked eggs pose an increased risk of Salmonella, a common bacterium that can lead to foodborne illness and symptoms like diarrhea, vomiting, and fever. Children under the age of 5 are especially susceptible, since their immune systems are still developing.
- For this reason, avoid eggnog featuring raw eggs.
- If you’re concerned about sugar and are making your own eggnog, you can certainly modify the recipe to feature less sugar.
- That said, try not to view the holidays as a time where you need to dramatically alter your family’s traditions and dietary habits.
While we generally recommend waiting until age 2 to introduce sugar into a toddler’s diet, small tastes of pasteurized, alcohol-free eggnog during a family celebration after a baby’s first birthday is just fine. Any type of eggnog that’s been sitting at room temperature for more than 2 hours (which can happen easily at a family party) is not safe for anyone to consume, due to the possibility of bacterial growth and the heightened risk of foodborne illness. 
- Yield: 6 cups (1 ½ liters)
- Cook Time: 45 minutes + overnight chill
- Age: 12 months+
- Ingredients:
- 6 large
- 4 cups (1 liter) whole
- ¼ cup (60 milliliters)
- ¼ teaspoon (½ gram) kosher
- 1 stick (optional)
- ¼ cup (60 milliliters) whipped cream per person (optional)
- ¼ teaspoon (½ gram) nutmeg (optional)
This recipe contains common allergens: dairy (whole milk, whipped cream) and egg. Only serve to a child after these allergens have been, Directions:
- This is a good recipe to make when the kids are sleeping. Read Step 5 to learn why!
- To begin, grab a kitchen thermometer and a heavy-bottomed saucepan, which helps evenly distribute heat on the stovetop and keep the eggs from scrambling. If you don’t have these tools, just cook on the lowest heat setting and make sure to stir consistently. See video for a manual trick to test for doneness.
- Whisk the eggs, half of the milk, maple syrup, and salt until smooth. Make sure the egg whites and yolks are fully combined with no remaining streaks of egg white. Go ahead and use a non-dairy milk if you like; just be sure to select one with ingredients that have been,
- Add the cinnamon stick. This step is optional. You can skip the spice or use whatever spices that you like—allspice, cardamom, clove, and nutmeg are all delicious!
- Place the saucepan on low heat and cook, stirring consistently with a whisk, until the mixture thickens. This process takes time, between 15 and 30 minutes depending on your stovetop, and unfortunately, there is no way to rush it. Warming the mixture over higher heat curdles the eggs. It’s also best to stay at the stovetop, whisking consistently and pushing the whisk to the edges of the saucepan so that the eggs do not scramble.
- Keep a close eye on the eggnog and do not let it simmer or boil—keep whisking to prevent the eggs from scrambling. The eggnog is ready when the mixture coats the back of a spoon and running your finger over the spoon leaves a trail. To test that the eggs are safely cooked, use a kitchen thermometer to check that the mixture has reached 160 degrees Fahrenheit (71 degrees Celsius).
- Remove the saucepan from the heat and discard the cinnamon stick. Whisk the remaining milk into the eggnog. Cool at room temperature for 10 minutes, then transfer the mixture to an airtight container to store in the refrigerator. Eggnog tastes best after a day or two of rest.
- When you are ready to serve, pour a small amount (under ¼ cup / 60 milliliters) into a child-friendly open cup and scoop a dollop or two of whipped cream on top.
- Pour yourself some eggnog, and if you like, spike it with brandy or rum.
- Serve the eggnog and if you like, invite the child to garnish the drinks with a pinch of nutmeg. Drink alongside your child to model how it’s done!
- To Store: Homemade Eggnog to Share with Toddlers keeps in an airtight container in the refrigerator for up to 1 week.
- Reviewed by:
- V. Kalami, MNSP, RD, CSP
Dr.R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist : Can Babies Have Eggnog?
How risky is eggnog?
So is eggnog safe to drink? – In most cases, yes. Most classic eggnog recipes call for raw eggs. “Eggnog made with raw, unpasteurized eggs can contain Salmonella, a leading cause of food poisoning,” Lee Cotton, RDN LPN, tells Allrecipes. She adds, while the bacteria can make anyone sick, young children, older adults, pregnant women, and anyone with a weakened immune system are particularly vulnerable.
Can you drink straight eggnog?
How to Avoid It – 
Photo by Kristine Auble While using a whole bottle of whisky in eggnog might reduce the risk of Salmonella, it’s not 100% effective. A food safety expert at NC State says that the heavy cream in eggnog is likely to protect Salmonella cells. “The cream also complicates things in eggnog as it has fat in it – and high fat environments like peanut butter and chocolate serve to protect Salmonella cells,” Ben Chapman tells NC State News, 
Kristine Mahan The FDA also recommends using egg substitutes or pasteurized eggs, which are available at most grocery stores. And you totally don’t have to make eggnog with eggs either (although then its name should just be nog). So yes, eggnog is safe to drink for a healthy individual.
Is Bacardi rum good for eggnog?
As synonymous with the holiday season as Mariah Carey, BACARDÍ Eggnog is Christmas in a cup – or in a glass in this case. Made with BACARDÍ Spiced rum it’s just like melted ice cream; smooth, creamy and sweet but with a gentle kick of nutmeg spice.
Is dark rum best in eggnog?
The holiday season is here, and with it comes cold weather, Santa suits, Christmas trees, snowballs, snowmen, carols, and more. If you’re one of the many who have already started thinking about beverages to serve at your holiday party, don’t forget eggnog.
- Eggnog is a classic drink that transcends traditional holiday libations by being something everyone can enjoy.
- There are many ways to prepare it.
- You can also make homemade eggnog since store-bought eggnog has only trace amounts of eggs or cream in it.
- When it comes to the best rum for eggnog, you want something rich and full-bodied (but not dark) that will complement the eggs, cream, and spice flavors.
We recommend aged or dark rums rather than silver or gold for maximum flavor. Notes of nutmeg, cinnamon, vanilla, and citrus are all great flavors to go with this drink. In this article, we’ll share with you our top favorite best rums to make eggnog. Eggnog’s exact ancestry is unknown.
- However, it may be traced back to England, where it first appeared more than a century ago.
- The drink was served in little wooden mugs called “noggins,” which were named after the small wooden mugs in which it was served.
- Initially, in England, the drink was nonalcoholic and heated and served in this manner for many years.
When American colonists started drinking it in the 1700s, they started adding rum, which was not highly taxed like brandy or wine was. By the 1800s, numerous generations had grown up drinking eggnog, and it had gone from a wintertime drink to a holiday treat.
Does all eggnog have rum?
1. Be Economical – Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there’s no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients. After all, “Eggnog is not ice cream,” he says.
What can I use instead of rum in eggnog?
The Spruce / Christine Ma
| Nutrition Facts (per serving) | |
|---|---|
| 195 | Calories |
| 10g | Fat |
| 18g | Carbs |
| 9g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label ×
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 195 |
| % Daily Value* | |
| Total Fat 10g | 12% |
| Saturated Fat 5g | 23% |
| Cholesterol 184mg | 61% |
| Sodium 154mg | 7% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 0g | 0% |
| Total Sugars 18g | |
| Protein 9g | |
| Vitamin C 0mg | 0% |
| Calcium 139mg | 11% |
| Iron 1mg | 4% |
| Potassium 194mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate.) For many holiday and Christmas celebrations, eggnog is an essential festive beverage. But because of raw eggs and alcohol, families may shy away from the creamy drink.
However, there is no need to fear raw eggs in this recipe, as the eggs are gently cooked to 160 F kill any potential bacteria. And because it is alcohol-free, everyone can enjoy this quintessential Christmas drink. Consider making a big batch of this eggnog to enjoy throughout the holiday season. For any adults who do choose to partake in alcohol, add liquor to individual mugs or half of the batch of eggnog.
Brandy is the most traditional alcoholic add-in for eggnog, but if you prefer, you could try a mix of dark rum and cognac; another option is bourbon,
What is the best alcohol to mix with apple cider?
Our Go-To Apple Cider Recipe – We love making homemade apple cider because you really can’t beat the delicious taste of FRESH cider. And it doesn’t have to be super time-consuming, which is why we created this Instant Pot apple cider recipe, You’ll need the following harvest-y delicious ingredients:
ApplesOrangeLemonMaple syrupWhole clovesWhole allspice C innamon sticksPumpkin spice seasoningCoconut sugarVanilla beanand water!
When all is said and done, you’ll have a large batch of homemade apple cider whipped up in under an hour. If you don’t have the time to make this homemade cider, we recommend fresh apple cider from an apple orchard or co-op if you have access to either! Then spike as you see fit (we’ll show you some options below!). 
We recommend spiking apple cider with either whiskey or rum. Whiskey will give your spiked cider a spicier warm taste, while rum will give it a sweeter taste. For a combination of sweet and spicy, we recommend Fireball or another cinnamon whiskey. 
8 oz. apple cider option to use our homemade recipe or store-bought 1.5 oz. of liquor we recommend whiskey or rum
Once apple cider is made, add 1.5 oz. of liquor for each cup of cider. Serve warm, and enjoy!
Large batch: feel free to use our recipe multiplier to multiply this recipe by 2 or 3!
Serving: 1 g Calories: 224 kcal Carbohydrates: 30 g Protein: 0 g Fat: 0 g Fiber: 0 g Sugar: 30 g
